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Monday, November 11, 2013

These soft pretzel knots are a perfect homemade treat! With just a scattering of sea salt and fiery homemade rosemary mustard, they're great for munching during the game!

Makes 16 to 20 pretzels

Sea Salted Soft Pretzel Knots with Rosemary Mustard

These soft pretzel knots are phenomenal. They're deliciously golden and slightly crunchy on the outside but soft and chewy on the inside. They're everything you want from a good pretzel. And they're very nearly bite-sized, which makes them great for popping in a bag and toting around on holiday (as we did) or along to a sporting event.

I whipped up a batch of these babies the night before we went away for an extended weekend to the coast. I made the mustard the morning before we left (and actually left it on the counter while we were gone!) But to be honest, these pretzel knots don't even need mustard. Or cheese. Or anything but an empty tummy to fill. I packed them in a Tupperware box and they kept fresh three days, although they barely lasted that long because we couldn't stop snacking on them whilst driving!

When I was growing up, I had a bit of a thing for soft pretzels. No trip to the mall was ever complete without a visit to Pretzel Time (I think it calls itself Pretzelmaker now). And when Target launched its in-store food courts, my daddy and I would stop in after school at least once a week to have soft pretzels and slushies. So I'd say I've got a pretty discerning pretzel palate.

That said, I stand on the side of a more modern approach to pretzel making. I take the controversial stance in not boiling my pretzels before baking them. I've read many opinions about the merits of boiling pretzels in a baking soda solution before baking them, including this post that argues the scientific benefit of doing so. I don't know much about Ph levels; what I learned in a high school chemistry class, I've since mostly forgotten. What I do know is pretzels. And baking. And I'm here to tell you, that you don't have to boil pretzels to get the crust beautiful and dark with that crackling effect all pretzel lovers go ape over. Let me show you another way...

Instructions:

Mix the flours with the finely ground sea salt and add to the water, sugar and yeast.

Mix well and knead about 8 to 10 minutes until the dough comes together and is smooth and pliable.

Grease a bowl and the dough with oil.

Gently leave the dough in the greased bowl covered with cling film or Saran wrap for at least an hour, or until the dough has doubled in size, to prove.

Fifteen minutes before the end of the first proof, combine the baking soda with the remaining 2 cups of water. Bring to the boil to dissolve the baking soda.

After the dough has had its first proof, divide it into even balls, weighing about 50g each.

Roll each ball into a thin rope and form into a pretzel knot just as you would knot your shoelaces.

Arrange the knots on a paper or silicon-lined baking tray and brush each knot with some of the baking soda solution.

Preheat the oven to 450 F/ 230C and leave the knots to prove again, covered with a clean tea towel.

Bake the pretzels for about 8 minutes or until golden brown.

While the pretzels bake, melt the butter and prepare the sea salt for sprinkling.

As soon as the pretzels come out of the oven, brush them with butter and sprinkle generously with sea salt. Allow to cool slightly before serving.

While the pretzels cool, make the mustard by combining the water, mustard powder and sugar in a bowl until your desired consistency. If the mustard is too thin, add more mustard powder and more sugar. Too thick? Dilute with more water.

Meet Anyonita

Anyonita Nibbles was established in 2010. I’m Anyonita (ann-yo-need-uh), an American expat living in Manchester, the best city in the UK! Since I am coeliac, Anyonita Nibbles focuses on flavourful, gluten-free food. I’m a wife and a mommy & I have an obsession with patisserie.